Burek Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by JARRIE
Reviewed: Jan. 15, 2010
I wanted to like this, but I didn't. A tablespoon of allspice to a pound of lean ground beef is thoroughly overwhelming. After tasting the filling with allspice/paprika/salt/pepper I knew I needed something else, so I looked for other versions of burek on the internet. I found recipes that also called for dill & parsley, so I added those. That still didn't cut it for me, so I added ground cayenne pepper, which made it tolerable, though no longer authentic. My husband liked the finished product, but I did not. 2 sheets of phyllo dough is wrappable if you are experienced with working with it; I'm not, but by the last one I had the hang of it and could make the snails. I had leftover phyllo, so I filled it with a mixture of honey, chocolate chips, and cranberries and rolled it up the same way, and basted it with butter too, for a "dessert" phyllo. I guess allspice is just not to my taste, but thank you for sharing your family's recipe. I enjoyed making them :)
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Photo by JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA
Reviewed: Jan. 7, 2010
I have been cooking for many years and enjoy trying different cultures foods. I decided to try my hand at making this because of the reviews and the fact that I've never made Bosnian food before. The meat turned out great but was dry. It needs a sauce to cover it or dip it in. One of the reviewers said that it was difficult to roll into spin wheels with more than 2 sheets. I can tell you with only using 2 and even trying 1 that rolling into spin wheels with packaged phyllo isn't possible. I tried with 2 and then with 1 and it just wouldn't work. My rolls ended up breaking. I think a softer wetter dough is necessary to make them into spin wheels.
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Reviewed: Dec. 27, 2009
Really good and easy to make!
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Reviewed: Dec. 24, 2009
I too wanted to try something different and am very glad i did. This was definately filling, but beware it will stink up your kitchen with all that onion lol. The crispyness of the filo and the spices...thought it was awesome, had it with a salad and dipped them in a sourcream/vinegar (light). Awesome, even my kids (6 & 7) liked it. I will be making again:) TYSM for the recipe.
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Cooking Level: Expert

Home Town: Muskogee, Oklahoma, USA
Living In: Rolla, Missouri, USA

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Reviewed: Dec. 20, 2009
Wanted to try something new and different and this looked good! Entire family was doubtful as we were cooking it but it turned out delicious! Need a recipe for the yogurt sauce to serve with it...we tried it with a variety of toppings (honey mustard was the best!). We doubled the recipe and had a lot left over, it's very filling.
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Reviewed: Dec. 14, 2009
We LOVE Burek!! This is pretty close to the Burek that they make in Montenegro. Thanks for posting this recipe!
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Reviewed: Dec. 13, 2009
This was very tasty. It was much milder/blander than I expected with the given seasonings. I accidentally undersalted since I had seasoned the ground beef but forgot to add more seasoning after adding the potatoes. It was slightly dry--I might moisten with a little broth next time. I used one small Yukon and one small sweet potato. I wonder about adding chopped spinach or peas or shredded carrots next time. Definitely worth trying again; I've never had this before but seems like it could be a good comfort food and is easy to make. I used too many sheets of phyllo so it wouldn't easily bend so I left it in long tubular rolls. I notice a 16 oz. box of phyllo contains 40 sheets (5 sheets per serving), so next time I would use that as a guide. I was confused and didn't intially realize that this should create 8 individual rolls, and perhaps only uses half of a 16 oz. pkg. of phyllo if only using 2 sheets per roll. I would think they could be shaped into a round spiral easier with fewer sheets of phyllo. I ended up with five long rolls. Definitely worth trying again. Kids and hubbie all ate and liked. We only ate about half of this so I would think it could easily serve 6 with a side dish. Thanks for sharing your recipe--I love trying new food combinations and the allspice really intrigued me. I might even add a little more allspice next time. And maybe minced apple. Hopefully fruit or other veggie additions would not completely destroy any ethnic authenticity.
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Photo by Tanya C

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: Dayton, Iowa, USA

Displaying results 21-27 (of 27) reviews

 
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